Go Back
Easy Iced Pumpkin Scones Recipe (Starbucks Copycat)

Easy Iced Pumpkin Scones (Starbucks Copycat)

Tender pumpkin scones flavored with cinnamon, nutmeg, and ginger are baked until lightly golden, then covered with a plain glaze and a delicate spiced glaze. This recipe makes 6–8 scones.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Scones
  • 2 cups (250 g) All-purpose flour
  • 1/2 cup (100 g) Granulated sugar
  • 1 tablespoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground ginger
  • 6 tablespoons (85 g) Cold unsalted butter, cut into small cubes
  • 1/2 cup (120 g) Canned pumpkin purée
  • 3 tablespoons Half-and-half or heavy cream
  • 1 large Large egg
Plain Glaze
  • 1 cup (115 g) Powdered sugar
  • 2 tablespoons Milk or half-and-half
Spiced Glaze
  • 1 cup (115 g) Powdered sugar
  • 2 tablespoons Melted unsalted butter
  • 1 tablespoon Milk or half-and-half
  • 1/4 teaspoon Ground cinnamon
  • 1/8 teaspoon Ground nutmeg
  • 1 pinch Ground ginger
  • 1 pinch Ground cloves

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. Whisk the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl.
  3. Cut the cold butter into the dry mixture with a pastry cutter or your fingertips until coarse crumbs form.
  4. Whisk the pumpkin purée, half-and-half or cream, and egg in a separate bowl.
  5. Add the wet mixture to the dry ingredients and stir just until a soft dough forms. Do not overmix.
  6. Transfer the dough to a lightly floured surface and pat it into a roughly 1-inch-thick, 8-inch-wide circle.
  7. Cut the circle into 6–8 wedges and transfer them to the prepared baking sheet. Chill for 10–15 minutes if the dough has become warm.
  8. Bake for 15–18 minutes, until the tops are set and the edges are lightly golden. Cool completely.
  9. For the plain glaze, whisk the powdered sugar and milk or half-and-half until smooth.
  10. For the spiced glaze, whisk the powdered sugar, melted butter, milk, cinnamon, nutmeg, ginger, and cloves until smooth.
  11. Spread or drizzle the plain glaze over the cooled scones. Let it set briefly, then add the spiced glaze in stripes or as a second layer.

Notes

Use canned pumpkin purée, not pumpkin pie filling. Keep the butter very cold, avoid overmixing, and cool the scones completely before glazing so the icing stays opaque and defined.